I already have a Waikiki Meatball recipe on my blog, but I had to make a Whole30 version since I started my second round of Whole30 today. Last time I did Whole30 I made a big batch of meatballs and it saved me that first week having them in the fridge. I would grab a few out almost every day for my evening meal and reheat them to eat with fresh veggies. It helped a lot to have something easy and quick so I didn’t snack. That first week you feel crappy and tired anyway, so having options that don’t require much effort is very nice. These meatballs I made today and last time on Whole30 are from Elana’s Pantry and I fell in love with them last time. They are here to stay!

Classic Meatballs (via Elana’s Pantry)

1 lb ground beef (I use elk)

1 shallot, minced (I use dried onion flakes, just grab a tiny handful)

1 large egg

2 T tomato paste

2 T dijon mustard

1 T coconut flour

1/2 tsp salt

1/2 tsp pepper

1/4 tsp baking soda

Combine all ingredients in a bowl. Preheat oven to 350 degrees. Line a baking sheet with foil.

Form into meatballs – I like mine about one inch around. Place on baking sheet. Bake for 18-20 minutes or until browned. Remove from pan with a slotted spoon into serving dish.

Waikiki Meatball Sauce

1 19 oz can of pineapple tidbits with juice (read your labels to make sure there is no added sugar) a second can is optional*

1/4 tsp ground ginger

1 T coconut aminos

2 T vinegar

1 1/2 T arrowroot powder

4 dates, pitted and finely chopped (you can pulse for a few seconds in a food processor if you wish)

In a medium saucepan, combine all sauce ingredients  over medium heat. Stir occasionally until the sauce thickens. *At this point, I like to have another opened can of pineapple or some pineapple juice to add to adjust the consistency. If you want a really thick sauce, leave it. I like to thin mine a bit.

You can either add the meatballs right into the sauce, or just pour it over them on your plate. Because I like to have meatballs on hand during Whole30, I double the batch to make sure I have some left over.

I am so glad this worked out and was husband and kid approved (okay fine, one of the children didn’t love it, but she doesn’t count)! Now we have leftovers for tomorrow and that is truly exciting. One less meal to prepare for!